Skip to content
Loading map…

The Mystery - Restaurant

685 Queen Street East Sault Ste. Marie ON P6A 2A6 · Restaurant

Official record from Algoma →

Inspection summary

The Mystery - Restaurant has been inspected 3 times by Algoma Public Health since January 28, 2026. The most recent inspection, on August 6, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on January 28, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on January 28, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on August 6, 2026. For example: Floors, walls, and ceilings clean and in good repair [Sec. 7]

About this data

These results come from Algoma Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]
      • Equip facility with toilet paper [Sec. 25(3)(b)]
  2. Follow-up

    1 infraction

    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
  3. Required

    5 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Ensure wash water is between 60°C and 71°C [Sec. 20(1)(a)(i)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 20(1)(a)(ii)(B)]
      • Thermometers must be capable of displaying the wash and rinse temperatures [Sec. 20(1)(b)]
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]
      • Equip facility with toilet paper [Sec. 25(3)(b)]

Nearby inspected facilities

Own this business? Add a badge to your website